Pumpkin Chocolate Chip Muffins

It’s fall and harvest time! We went to the valley to get apples, pumpkins, pears and take the kids to a corn maze. They had a blast and I have baked a pumpkin in the oven from our trip to use in some recipes. I just halved a sugar pumpkin, scooped out the seeds and placed it upside down in a baking dish and covered it with foil. I baked it about 1 and half hours at 400 degrees. It’s by far easier than slicing and peeling a hard pumpkin. It also turns out drier than traditionally steamed pumpkin that is cooked on the stove top. Once the pumpkin cooled a bit I scooped it out and pureed it in the food processor. If you don’t want to use fresh pumpkin, canned pumpkin will also be good and the pumpkin flavor will be a bit more concentrated.